Chicken Bacon and Guacamole Mushroom Stack

By Nikki Sheriff

Sauteed portabello mushrooms create the framework that holds this hearty and protein-rich sandwich together.

Chicken Bacon and Guacamole Mushroom Stack
  • 2 portabella mushroom tops

  • 1 TBL butter

  • 1 chicken breast half

  • 1 TBL olive oil

  • salt and pepper to taste

  • 1 piece bacon, halved and cooked

  • 2 slices tomato

  • 1/2 avocado

  • 1 TBL diced tomato

  • 1 TBL diced red onion

  • 1 TBL chopped cilantro

  • 1 tsp lime juice

  • dash of salt

  • 1/4 cup fresh spinach

  1. Heat the oil in a small skillet. Season the chicken with salt and pepper and cook 3-5 minutes on each side, or until cooked all the way through. Set aside.

  2. Mash the avocado and add the diced tomato, onion, cilantro, lime juice and dash of salt. Mix it well and set aside.

  3. Remove the stem and scrape the inside of the portabella mushrooms as best as you can and rinse well.

  4. Melt the butter in a skillet and cook the mushrooms on both sides until they're soft and golden. Place on a plate lined with a paper towel.

  5. Place one mushroom top on a plate, top-side-down. Place the 2 slices of tomato on it. Slice the chicken and place on top of the tomato. Next, add the bacon, guacamole and spinach. Top with the other mushroom top.

Nutritional Facts

555 calories
46.5 g fat
23 g carbohydrates
17.75 g protein
735.5 mg sodium
10.75 g dietary fiber

ultra-low-carb chicken main dish lunch no bread sandwiches b vitamins vitamin c bacon vitamin d omega 3 stovetop gluten free

7 replies

kikimcw 2013-07-28 11:13:16 -0500 Report

Just a great recipe, thank you so much. I'm so happy I found this site. My mom is diabetic and I do the cooking. So far things been boring on the menu. It taste so good that I now eat the same thing I prepare for her.

breesesspa 2013-05-08 13:49:08 -0500 Report

My teenage daughter and I just made these for lunch and they were phenomenal! VERY messy but worth it! Will definitely make again!